Strawberry sponge cake

6 servings
4 hours

How to make a biscuit cake with strawberries and cream? First, prepare the ingredients for the dough. Take the top grade flour. Eggs need large selection. If the eggs are small, take 5 pieces.

Divide the eggs into yolks and squirrels. It is important that when separating, not a drop of yolk gets into the protein, otherwise it will not get into the foam. The dishes in which the proteins will be stored and whipped must be dry and clean.

Add 50g sugar and vanilla sugar to the yolks and whisk with a mixer until fluffy.

Sift the flour through a sieve on top, but do not mix.

Separately, beat the cold whites into a strong foam, gradually pouring the remaining sugar.

Place some of the whipped proteins on top of the flour and gently stir with a spatula until smooth. Carefully inject the remaining proteins.

Place the air dough in a baking tin (Ø 18-20cm) and level. If the shape is silicone, like mine, you don't need to lubricate it. Put in the oven preheated to 170 ° C for 30-40 minutes. The exact timing of baking depends on your oven and the shape you choose.

Remove the finished cake from the oven and leave to cool in the tin for 10 minutes. Then transfer the cake to a rack and cool completely.

Cut the biscuit lengthwise into 2-3 cakes. Corgi are very airy and do not need impregnation. If you feel like soaking won't hurt, you can soak them in berry syrup or liqueur.

Now make the cream. It is important to choose high-quality cream that beats well. In addition to cream, cream curd or melted cheese can be added to the cream.

Wash the strawberries, dry, remove the tails. Cut the berries into small cubes.

Beat the cold cream with a mixer into a thick foam, gradually pouring sugar powder. Just don't interrupt - cream can go cereal and turn into butter.

Leave a third of the cream to design the sides and top of the cake. In the remaining cream, stir in the chopped strawberries.

Rinse the corgis with creamy strawberry cream and fold on top of each other.

Rinse the top and sides of the cake with the remaining strawberry-free cream. Place the cake for 1 hour in the fridge for soaking. I had some more cream left, which I put into a pastry bag to garnish the cake before serving. While the cake is infused in the fridge, it is better to keep the leftover cream in the same place.

You need about 150g more fresh strawberries to garnish.

Wash the strawberries, remove the tails. Cut part of the berries in half. Cut the rest of the berries into plates.

Garnish the top of the strawberry cake with leftover pastry bag cream (nozzle & quot; small asterisk & quot;) and halves of berries, and the sides with strawberry plates. Cut the biscuit cake with strawberries and cream into portions and serve to the table. Enjoy your meal!